Red Velvet Strawberry Cheesecake Recipe (Print Version)
# Ingredients:
→ Red Velvet Cake Layer
01 -
1 1/2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1/4 cup unsweetened cocoa powder
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon salt
07 -
1 cup vegetable oil
08 -
1/2 cup buttermilk
09 -
1 large egg
10 -
2 tablespoons red food coloring
11 -
1 teaspoon vanilla extract
12 -
1 teaspoon white vinegar
→ Cheesecake Layer
13 -
16 ounces cream cheese, softened
14 -
1 cup granulated sugar
15 -
1/2 cup sour cream
16 -
1/2 cup heavy cream
17 -
2 large eggs
18 -
1 teaspoon vanilla extract
19 -
1 cup fresh strawberries, pureed
→ Topping
20 -
1 cup fresh strawberries, sliced
21 -
1/4 cup granulated sugar
22 -
1 tablespoon lemon juice
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
02 -
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 -
In another bowl, whisk together oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.
04 -
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
05 -
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
06 -
Reduce the oven temperature to 325°F (160°C).
07 -
Beat the softened cream cheese until smooth. Add sugar and beat until well combined. Mix in sour cream and heavy cream until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and strawberry puree.
08 -
Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.
09 -
Place the springform pan on a baking sheet and bake for 60-70 minutes, until the center is set and edges are slightly puffed. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
10 -
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
11 -
Toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.
12 -
Remove the cheesecake from the springform pan and top with the macerated strawberries before serving.
# Notes:
01 -
This dessert combines the rich, velvety flavor of red velvet cake with the creamy, fruity delight of strawberry cheesecake
02 -
The macerated strawberries add a fresh, sweet-tart finish to this indulgent dessert